Carrier and filler food compositions with high protein and low lipid content

Abstract

Provided are methods and compositions for high protein carrier:filler food products derived from fermented biomass and microbially derived proteins.

1 . A carrier:filler food composition comprising:
 a. a carrier and a filler, wherein the amount of total protein provided by the carrier is greater than or equal to the amount of total protein provided by the filler;   b. greater than 20% of total calories from protein per serving; and   c. less than 640 total calories per serving.   
     
     
         2 . The composition of  claim 1 , wherein the carrier and filler are present at a carrier:filler protein ratio between 1:1 to 1:0. 
     
     
         3 . The composition of  claim 1 , wherein the carrier comprises microbially produced protein. 
     
     
         4 . The composition of  claim 3 , wherein the carrier comprises at least 15% total protein by weight of microbially produced protein. 
     
     
         5 . The composition of  claim 1 , wherein the composition comprises between 20% to 51% of calories from protein and between 50 calories to 640 calories per serving, a minimum of 20% of calories coming from protein and between 120 calories to 640 calories per serving or a maximum of 51% of calories coming from protein and between 120 calories to 640 calories per serving. 
     
     
         6 .- 7 . (canceled) 
     
     
         8 . The composition of  claim 1 , wherein the composition comprises at least 40% to 220% more calories from protein compared to a generic composition, 20% to 70% fewer calories from carbohydrates compared to a generic composition and/or similar calories from fat while maintaining higher protein compared to a generic composition. 
     
     
         9 .- 10 . (canceled) 
     
     
         11 . The composition of  claim 1 , wherein the PDCAAS of the carrier is a value selected from the group consisting of at least 0.8, at least 0.9 and at least 1.0. 
     
     
         12 . (canceled) 
     
     
         13 . The composition of  claim 1 , wherein the caloric content of the composition is selected from the group consisting of less than 640 calories per serving, less than 500 calories per serving, and less than 400 calories per serving. 
     
     
         14 . (canceled) 
     
     
         15 . The composition of  claim 1 , wherein the filler is selected from the group consisting of a vegan filler, a plant-based product, an animal product, both an animal product and a plant-based product, a water-in-oil based emulsion and an oil-in-water emulsion. 
     
     
         16 .- 19 . (canceled) 
     
     
         20 . The composition of  claim 1 , wherein the carrier comprises a single slice of bread or two slices of bread. 
     
     
         21 . (canceled) 
     
     
         22 . A method of producing a carrier:filler food composition comprising:
 a. providing a high-protein powder, a comestible, and a liquid;   b. mixing the high-protein powder, comestible, and liquid into a homogeneous composition;   c. leavening the homogeneous composition;   d. baking the homogeneous composition to produce a carrier; and;   d. disposing a filler with the carrier to produce a carrier:filler food composition,   wherein the amount of total protein provided by the carrier in the carrier:filler food composition is greater than or equal to the amount of total protein provided by the filler;   wherein the carrier:filler food composition comprises greater than 20% of total calories from protein per serving;   wherein the carrier:filler food composition comprises less than 640 total calories per serving.   
     
     
         23 . The method of  claim 22 , wherein the carrier and filler are present at a carrier:filler protein ratio between 1:1 to 1:0. 
     
     
         24 . The method of  claim 22 , wherein the carrier comprises microbially produced protein. 
     
     
         25 . The method of  claim 24 , wherein the carrier comprises at least 15% total protein by weight of microbially produced protein. 
     
     
         26 . The method of  claim 22 , wherein the composition comprises between 20% to 51% of calories from protein and between 50 calories to 640 calories per serving, a minimum of 20% of calories coming from protein and between 120 calories to 640 calories per serving or a maximum of 51% of calories coming from protein and between 120 calories to 640 calories per serving. 
     
     
         27 .- 28 . (canceled) 
     
     
         29 . The method of  claim 22 , wherein the composition comprises at least 40% to 220% more calories from protein compared to a generic composition, 20% to 70% fewer calories from carbohydrates compared to a generic composition and/or similar calories from fat while maintaining higher protein compared to a generic composition. 
     
     
         30 .- 31 . (canceled) 
     
     
         32 . The method of  claim 22 , wherein the PDCAAS of the carrier produced by baking the homogeneous composition is a value selected from the group consisting of at least 0.8, at least 0.9, and at least 1.0. 
     
     
         33 . The method of  claim 22 , wherein the calorie content of the carrier:filler food composition is selected from the group consisting of less than 640 calories per serving, less than 500 calories per serving, and less than 400 calories per serving. 
     
     
         34 . (canceled) 
     
     
         35 . The method of  claim 22 , wherein the filler is selected from the group consisting of a vegan filler, a plant-based product, an animal product, both an animal product and a plant-based product, a water-in-oil based emulsion and an oil-in-water emulsion. 
     
     
         36 .- 40 . (canceled) 
     
     
         41 . The method of  claim 22 , wherein the carrier comprises a single slice of bread or two slices of bread. 
     
     
         42 . (canceled)